Time to Talk Turkey

Like much of the country, I’m not cooking for the usual 20 guests this Thanksgiving. The turkeys I pre-ordered from Fossil Farms back in September arrived on Friday, and I was thankful that my sister was able to use one of them. I ordered two small turkeys instead of one large because they cook fasterContinue reading “Time to Talk Turkey”

Bison Picadillo

This week I start to work through my fridge and freezer inventory to make room for the turkeys I pre-ordered before COVID-19 downsized our Thanksgiving.  Today’s culinary challenge is to use yesterday’s leftover rice and a tub of chopped tomatoes, peppers and onions I marinated to make gazpacho before I realized I was out of cucumbers.   SoContinue reading “Bison Picadillo”

Kitchen Mashup

It’s difficult to believe it’s been seven months since the pandemic turned our lives upside down.  The longer it goes on the more I value the routines and rituals that give my life structure and keep me grounded.  Every October, DP and I spend a week in Cape Cod, where Columbus Day is the official end ofContinue reading “Kitchen Mashup”

Braised Sauerkraut (Choucroute Braisée)

Like many other cooks stuck at home during this pandemic, maybe you’ve started making your own ferments, like sourdough starter or fermented pickles.  Now I always have a batch of homemade sauerkraut fermenting in the pantry putting pressure on us to consume what’s already in our fridge.  So not long ago, while flipping through Julia Child’s MasteringContinue reading “Braised Sauerkraut (Choucroute Braisée)”

All Purpose Vegan Flatbread (Naan)

I’m obsessed with this flatbread. It’s so good, and so easy you’ll be looking for excuses to make it. I first made it to go with vegan curry for a meatless monday and fell in love with its soft and pillowy texture. Now I use it for everything from chicken shawarma to grilled pizza. TheContinue reading “All Purpose Vegan Flatbread (Naan)”